Hancock County CES

County Emphasis:

Healthy Lifestyle Choices in the Kitchen, the Home, and Rural Living

Concentration 1:

Health and Wellbeing

Concentration 2:

Health and Wellbeing

Concentration 3:

Food Safety, Quality, and Access

Concentration 4:

Food Safety, Quality, and Access

Situation:

Concentration: Health and Wellbeing The opportunities and resources available to support the health and well-being of adults and families in Kentucky vary widely. Disparities in health-promoting knowledge, resources, and infrastructure contribute to higher rates of chronic health conditions and lower quality of life. Prevention, early detection, and care are essential to maintain and/or improve quality of life. Yet, this burden is often placed on individuals to navigate the healthcare system and traditional public health entities. Additionally, for decades, little attention has been given to the external factors that undoubtedly affect health such as access to care, education, nutritious foods, and safe physical spaces. These same issues and concerns were echoed throughout the 2023 UK Cooperative Extension Community Assessment. Within the top 15 priority issues identified by Kentuckians, “ensuring individuals and families have access to affordable nutritious foods” was #4 and “reducing youth obesity through nutrition education and/or exercise” was #8. Guided by the Cooperative Extension’s National Framework for Health Equity and Wellbeing, UK Extension aims to become a critical public health partner for addressing disparities in health-promoting knowledge, resources, and infrastructure through comprehensive health, nutrition, and wellness programming that supports adult physical health and well-being. Youth Focus Thriving youth are healthy, productive, and engaged (Arnold, 2024). According to Kentucky Kids Count Database (AECF, 2023) 41% of Kentucky teenagers are obese or overweight. Youth are also experiencing alarming levels of negativity about themselves, their confidence in the future, and their ability to find contentment in life (McKinsey & Company, 2022). 30% of youth are chronically absent (United States Department of Education, 2024). The University of Kentucky Cooperative Extension Service Needs Assessment (2024) identified key priorities issues related to health and wellbeing as need for improved access to mental health and wellbeing resources, reducing youth obesity through nutrition education and/or exercise, minimizing bullying and/or school violence. To address these issues, Kentucky 4-H creates opportunities for youth in the five domains of physical, emotional, social, spiritual, and intellectual health and wellbeing.   

 

Concentration: Food Safety, Quality, and Access It is proven that people who have access to and consume their daily dietary requirements of fresh fruits and vegetables are less likely to suffer from chronic conditions such as obesity, diabetes and cardiovascular disease and have an increased quality of life. Having the knowledge and skills to prepare or preserve fresh fruits and vegetables presents an additional barrier beyond obtaining fresh food access. With the goal of increasing the consumption of fresh fruits and vegetables, the Kentucky Cooperative Extension Service (CES) aims to increase access to fresh food, as well as increase knowledge and awareness of how to select, store, safely prepare, process, and preserve these foods. CES prioritizes statewide partnership development that helps us meet our goals and objectives. We collaborate with statewide agencies including Kentucky Department of Agriculture, Community Farm Alliance, KY Farm to School Network, Kentucky Department of Fish & Wildlife and others to help build statewide systems that increase access and usage of fresh fruits and vegetables. These programs benefit Kentuckians because they support food access policy, systems and environmental changes in communities and across the state. They increase knowledge of how to grow, prepare, and preserve fresh fruits and vegetables. Youth Focus Kentucky faces significant health and economic challenges, with five of the top ten causes of death being nutrition-related. According to the Obesity Action Coalition the cost of obesity reached $36.31 billion. The rapidly changing social and economic landscape underscores the need for healthy, productive, and engaged young people to contribute to a prepared workforce and engaged community to tackle these challenges. The University of Kentucky Cooperative Extension System's 2023 Community Needs Assessment identifies critical priorities, including access to affordable nutritious food, reducing youth obesity through improved nutrition and exercise, and enhancing youth wellbeing through effective coping strategies. Kentucky 4-H plays a crucial role in addressing these needs by equipping young people with essential skills in nutrition, culinary arts, financial education, and entrepreneurship. 69% of youth reported that they learned about healthy food choices in 4-H. 4-H youth report an increase in preparing meals together as a family, increase in meals eaten as a family, and confidence in the kitchen. These programs not only foster healthier, more resilient individuals, but also contribute to the development of engaged citizens prepared to navigate and thrive in a rapidly evolving world.

County Situation:

The 2024 County Health Rankings and Road Maps data indicates 18% of our county’s youth live in poverty. This leads to poor physical health which can lead to chronic conditions like obesity, malnutrition, and stunted growth. The stress of growing up in poverty can lead to anxiety, depression, and trauma.  

 

The 2024 Hancock County Community Assessment Youth Development Needs ranked reducing youth obesity through nutrition education and/or exercise as 3rd in importance.  

 

The 2024 Hancock County Community Assessment Individual and Family Development needs ranked Food as Health: addressing food insecurity and diet related chronic diseases as 3rd in importance. 

Long-Term Outcomes:

-Individuals will practice healthy nutritional choices that improve health and wellness (e.g. follow MyPlate guidelines, choose more fresh fruits and vegetables, read nutrition labels, learn to produce fresh fruits and vegetables, follow safe protein production practices etc.) 

-Individuals will reduce the rate of chronic disease and obesity 

-Individuals will reduce their risk of nutrition-related health problems 

-Individuals will acquire certifications regarding the health and wellbeing of livestock 

- Individuals will acquire certifications regarding the use of chemicals in food production 

-Reduced unnecessary pesticide exposure to farmers, agribusiness and the general public 

Intermediate Outcomes:

-Adults and youth engage in regular physical activity  

-Adults and youth demonstrate food preparation skills 

-Adults and youth engage proper food safety practices 

-Increased biosecurity strategies that promote both animal and human health related behaviors for a safe food system. 

-Increase or strengthen partnerships or relationships with commodity groups to address sustainable management strategies, health-focused care, and economic viability for all livestock. 

-Adoption of improved pesticide safety practices 

Initial Outcomes:

-Adults and youth understand the link between physical activity and obesity/health issues 

-Adults and youth recognize the need to eat more fruits, vegetables, and nutrient-dense foods 

-Increase confidence in implementing new and emerging techniques, technology, and production systems. 

-Initial and continuing education opportunities for certified pesticide applicators 

Evaluation:

Outcome	Improved skills related to safe food preparation and food preservation. (initial)
Indicator	Number of individuals who reported increasing their knowledge, skills, or intentions regarding the safe storage, handling, preparation and/or preservation of food through Extension programs and resources.    Number of individuals who reported supplementing their diets with healthy foods that they grew, harvested, or preserved (e.g. community or backyard gardens, fishing, hunting).
Method	Pre/post participant evaluations from:  agent-led curricula, Food Preservation;
Timeline	Post-program/curricula survey administration

 

Outcome	Short Term
Indicator	Number of youth who reported that they learned the difference between healthy and unhealthy snacks.   Number of youth who reported that they learned about safe food handling and preparation.    Number of youth who reported that they learned about kitchen safety.    Number of youth who reported that they have identified an interest in Family Consumer Sciences.   Number of youth who reported an increased knowledge of egg and/or poultry food safety practices.  Number of youth who demonstrated/reported improved egg and/or poultry cooking skills.
Method	Evaluation Provided with Agent Curricula
Timeline	Immediate Post Program

 

Outcome	Medium Term
Indicator	Number of youth who reported that they applied skills and/or knowledge to prepare healthy snacks for self or family.    Number of youth who reported that they practiced safe food handling and preparation.    Number of youth who reported that they practiced kitchen safety.   Number of youth who reported that they have used the skills   and/or knowledge gained to complete a Family Consumer Sciences Project.
Method	Standard Evaluation Tool for Family Consumer Sciences: Survey
Timeline	End of the program year

 

Outcome	Short Term
Indicator	Number of youth who reported that they understand the importance of habits or choices that promote health and wellbeing  Number of youth who reported that they learned ways to be physically active    Number of youth who reported that they learned how physical activity contributes to overall health   Number of youth who reported that they learned how food impacts their overall health.
Method	Standard Evaluation for 4-H Health and Wellbeing: Survey
Timeline	Conclusion of programming/clubs

 

Outcome	Long Term
Indicator	Long-term evaluation will be conducted using the National 4-H Index Study
Method	Standard Evaluation for 4-H Health and Wellbeing: Survey
Timeline	1 or more years

 

Outcome	Become self-sufficient in maintain a garden
Indicator	Number of participants who are actively involved in production of garden and utilizing skills
Method	Weekly Participant Involvement
Timeline	1 or more years

 

Outcome	Outcome: Implementation or utilization of knowledge gained to make changes in management of beef operation.
Indicator	Indicator: Number of participants who reported making a change to improve their beef cattle management practices.
Method	Method: Survey (post program) or records from individual consultations
Timeline	Timeline: 6-12 months after program

 

Outcome	Outcome: Increased awareness of beef cattle quality assurance and care practices
Indicator	Indicator: Number of participants who obtained BQCA certifications
Method	Method: Post-program test
Timeline	Timeline: After program participation or online

Learning Opportunities:

Audience:4-H HCMS Culinary Arts Club  

Project or Activity:Afterschool Culinary Arts Club  

Content or Curriculum:Super Star Chef, Teen Cuisine, 4-H Foods  

Inputs:HCMS, Youth Service Center  

Date:January 2026-May 2026  

Audience:4-H Cloverbuds  

Project or Activity:Monthly Club Meetings: healthy snacks, foods, physical activity  

Content or Curriculum:MyPlate, 4-H Health   

Inputs:Volunteer Leaders  

Date:September 2025-April 2026  

Audience:4-H Teen Leadership Academy  

Project or Activity:Manners and Team Cooking Challenge/Presentation  

Content or Curriculum:Mealtime Manners, SuperStar Chef  

Inputs:Webster County Extension:4-H/FCS, Youth Service Center, HCHS  

Date:November 2025  

Audience	4-H Teen Leadership Academy
Project or Activity	Manners and Team Cooking Challenge/Presentation
Content or Curriculum	Mealtime Manners, SuperStar Chef
Inputs	Webster County Extension:4-H/FCS, Youth Service Center, HCHS
Date(s)	November 2025

Audience	NHES and SHES Girls with Pearls
Project or Activity	Cooking Lesson
Content or Curriculum	SuperStar Chef
Inputs	NHES and SHES Family Resource Centers
Date(s)	Spring 2026

Audience	Afterschool Clubs
Project or Activity	Healthy snacks and foods, physical activity
Content or Curriculum	MyPlate, 4-H Health, SuperStar Chef
Inputs	NHES, SHES
Date(s)	November 2025-March 2026

 

Audience	Adolescents & Adults
Project or Activity	Food Preparation & Preservation
Content or Curriculum	Basic Food Preservation Workshops,
Inputs	FRYSC, Programmatic materials, paid staff, volunteers, community partners, facilities, non-profits, 4-H, faith-based organizations, Homemakers, community centers, etc.
Date(s)	July 2025-June 2026

 

Audience	Individuals & Farmers
Project or Activity	Nutrition Education
Content or Curriculum	Nutrition Education Program, Savor the Flavor, Plate it up! Kentucky Proud, Food as Health Toolkit, Superstar Chef,
Inputs	Programmatic materials, paid staff, community partners, volunteers, faith-based organizations, health coalitions, healthcare Providers and local clinics, health department, non-profits, schools, company health & wellness, 4-H, Homemakers, farmers’ markets, local farmers/growers/producers, commodity groups, community centers, etc.
Date(s)	On going
Audience	Pre-teen & Teen
Project or Activity	Nutrition & Food Preparation
Content or Curriculum	Superstar Chef, Teen Cuisine
Inputs	FRYSC, Programmatic materials, paid staff, volunteers, community partners, facilities, non-profits, 4-H, faith-based organizations, Homemakers, community centers, etc.
Date(s)	July 2025 –June 2026

 

Audience	Beef Cattle Owners, Industry representatives, Agents
Project or Activity	BQCA trainings
Content or Curriculum	State BQCA videos and chute-side trainings
Inputs	Ky Beef Network, NCBA BQCA Working Group
Date(s)	Fall 2025, Spring 2026

 

Audience	Beef Cattle Owners, Industry representatives, Agents
Project or Activity	Master Cattleman
Content or Curriculum	Master Cattleman curriculum
Inputs	UK Beef Specialist, Industry Representatives
Date(s)	Fall 2026, Spring 2027

 

Audience	Pesticide Applicators
Project or Activity	PSEP certification for private applicators and continuing education for commercial applicators
Content or Curriculum	Educational materials and program delivery
Inputs	Uk Entomology Specialist, Ag Industry Companies
Date(s)	Fall 2025, Spring 2026

 

Audience	Agricultural stakeholders (producers, industry, others)
Project or Activity	Disease identification and management of horticulture and specialty crops. Crops include tree and berry fruits, hemp, field and high tunnel vegetables, greenhouse floriculture, landscapes and urban forests, and home horticulture
Content or Curriculum	Publications, Live and virtual trainings, online videos, workshops, field days, county meetings, regional and national meetings, field visits, emails and phone calls
Inputs	UK Plant Pathology Extension Specialists, research and extension funding
Date(s)	Annual

 

Audience	Local Community Members/ Facility Residents
Project or Activity	Community Garden
Content or Curriculum	Instruct how to construct garden and grow plants
Inputs	Community Action, Local Business, Audubon Area
Date(s)	Spring and Fall

 

 

Audience	4-H Passport Kitchen Families
Project or Activity	Global cooking program
Content or Curriculum	Ky 4-H Passport Kitchen
Inputs	Kentucky 4-H Curriculum
Date(s)	January 2026-April 2026

Evaluation:

Outcome	Improved skills related to safe food preparation and food preservation. (initial)
Indicator	Number of individuals who reported increasing their knowledge, skills, or intentions regarding the safe storage, handling, preparation and/or preservation of food through Extension programs and resources.    Number of individuals who reported supplementing their diets with healthy foods that they grew, harvested, or preserved (e.g. community or backyard gardens, fishing, hunting).
Method	Pre/post participant evaluations from:  agent-led curricula, Food Preservation;
Timeline	Post-program/curricula survey administration

 

Outcome	Short Term
Indicator	Number of youth who reported that they learned the difference between healthy and unhealthy snacks.   Number of youth who reported that they learned about safe food handling and preparation.    Number of youth who reported that they learned about kitchen safety.    Number of youth who reported that they have identified an interest in Family Consumer Sciences.   Number of youth who reported an increased knowledge of egg and/or poultry food safety practices.  Number of youth who demonstrated/reported improved egg and/or poultry cooking skills.
Method	Evaluation Provided with Agent Curricula
Timeline	Immediate Post Program

 

Outcome	Medium Term
Indicator	Number of youth who reported that they applied skills and/or knowledge to prepare healthy snacks for self or family.    Number of youth who reported that they practiced safe food handling and preparation.    Number of youth who reported that they practiced kitchen safety.   Number of youth who reported that they have used the skills   and/or knowledge gained to complete a Family Consumer Sciences Project.
Method	Standard Evaluation Tool for Family Consumer Sciences: Survey
Timeline	End of the program year

 

Outcome	Short Term
Indicator	Number of youth who reported that they understand the importance of habits or choices that promote health and wellbeing  Number of youth who reported that they learned ways to be physically active    Number of youth who reported that they learned how physical activity contributes to overall health   Number of youth who reported that they learned how food impacts their overall health.
Method	Standard Evaluation for 4-H Health and Wellbeing: Survey
Timeline	Conclusion of programming/clubs

 

Outcome	Long Term
Indicator	Long-term evaluation will be conducted using the National 4-H Index Study
Method	Standard Evaluation for 4-H Health and Wellbeing: Survey
Timeline	1 or more years

 

Outcome	Become self-sufficient in maintain a garden
Indicator	Number of participants who are actively involved in production of garden and utilizing skills
Method	Weekly Participant Involvement
Timeline	1 or more years

 

Outcome	Outcome: Implementation or utilization of knowledge gained to make changes in management of beef operation.
Indicator	Indicator: Number of participants who reported making a change to improve their beef cattle management practices.
Method	Method: Survey (post program) or records from individual consultations
Timeline	Timeline: 6-12 months after program

 

Outcome	Outcome: Increased awareness of beef cattle quality assurance and care practices
Indicator	Indicator: Number of participants who obtained BQCA certifications
Method	Method: Post-program test
Timeline	Timeline: After program participation or online